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Syrian Sweets

Specialised

⚠ DAMASCUS AND ALEPPO ARE BOTH CONFECTIONERY CITIES OF THE FIRST RANK, and several of these are sold under Syrian names worldwide. BAKLAWA in many named cuts, with PISTACHIO the prestige filling. BARAZEK — thin, crisp, sesame on one face and crushed pistachio on the other, and specifically a DAMASCENE biscuit. MA’AMOUL — semolina shortbread moulded in a carved wooden tabi and filled with date, walnut or pistachio; ⚠ EATEN FOR EID AL-FITR BY MUSLIMS AND FOR EASTER BY CHRISTIANS, which is one baking tradition serving two calendars and is recorded that way rather than assigned to either. HALAWET EL JIBN, a sweet cheese roll with ashta. MABROUMEH and BALLOURIEH, the Aleppine shredded-pastry forms. KNAFEH with cheese or cream. GHRAYBEH, short and pale. AWAMEH, fried dough in syrup. NAMMOURA and basbousa of semolina. HALAWA of tahini. Candied fruit and rose and orange-blossom water throughout. ⚠ NONE OF THESE IS CLAIMED AS EXCLUSIVELY SYRIAN: they belong to a Levantine and Ottoman confectionery world and have Turkish, Lebanese, Palestinian, Greek and Armenian forms.

Atlas — where and when

Where in the world

Communities and languages

Languages: North Levantine Arabic

What is recorded

  • Barazek is documented as specifically Damascene. Ma’amoul is recorded as eaten for Eid al-Fitr by Muslims and for Easter by Christians — one baking tradition serving two calendars — and is not assigned to either. Mabroumeh and ballourieh are recorded as Aleppine forms. None of these sweets is claimed as exclusively Syrian; they belong to a Levantine and Ottoman confectionery world with Turkish, Lebanese, Palestinian, Greek and Armenian forms. documented

Related foodways

This foodway relates to

  • related to Turkish Foodways documented

    A shared Ottoman confectionery world; Syrian, Turkish, Lebanese, Greek and Armenian forms exist and none is derived from the others here.

Recipes

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